I used SP emulsifier in cakes and request to used 2.5% for total wight of sugar ,Flour And eggs and good results
But when i to try to replace SP emulsifier to kosher surfax emulsifier request to used 2.5% for wight of flour
When I start mixing is very bad results.
But when I used same amount of old recipes just I replaced SP to surfax…[Read more]
Hello @ahmed – It would be best for you to start a thread on this under Cake Processing questions. Please clarify what SP Emulsifier is and provide ingredient composition. I have not heard of it, and it is likely a regional brand. Also confirm the brand and composition of the surfax emulsifier in your question when you post. If i remember…[Read more]